Dedicated to the patron saint of baking and bakers, the St. Honoré Cake is like a mixture of deserts: cream puffs, creme brûlée, and a flaky thin cake. It's made by piping pâte à choux into a spiraled circle, which is the base of the cake. The crust is then baked and decorated with cream filled puffs along, dipped or drizzled with caramel. The inside of the cake, is then piped with whipped, heavy cream.
The description of the cake seemed a bit too frilly for me, and as if perhaps too much would be going on at once. In reality, that's the fun of the cake! It is jovial and makes the eater feel a bit younger, plucking off the cream puffs and eating it. The perfect birthday cake! But the taste is sophisticated. Not overly sweet, the pâte à choux crust is flaky and buttery. The sweetness comes from the airy and light cream.
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